Thursday, July 31, 2008

Pineapple chicken

4 boneless skinless chicken breasts
1 can pineapple slices
4 slices provolone cheese
Teriyaki sauce

Drain pineapple juice into a container; add about ½ cup teriyaki sauce. Store about 1/3 cup of this for cooking; use the rest to marinate the chicken-use a plastic bag in the fridge overnight for best results

Grill Chicken over medium heat; put pineapple sliced on the grill a bit later on. Use the reserved pineapple/teriyaki marinade to baste.

When the chicken and pineapple are cooked, put a slice on pineapple on the chicken, slap the provolone on top and cook until the provolone is melted, serve

Simple to make and good to eat

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